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Enjoy this recipe from Slow-Cooker Fall Favorites.
Submitted by: Valerie Sholes from Minneapolis, MN
1 T. oil
1 onion, chopped
32-oz. pkg. frozen shredded hashbrowns, thawed
1 green pepper, chopped
1/2 lb. bacon, crisply cooked and crumbled
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded mozzarella cheese
1 doz. eggs
1. c. skim milk
1 T. dried parsley
1 t. dry mustard
2 t. salt
1 t. pepper
Optional: additional shredded Cheddar cheese
Heat oil in a skillet over medium heat. Saute onion in oil until translucent. Stir in hashbrowns and cook until golden. Place half the hashbrown mixture in a lightly greased slow cooker. Top hashbrown mixture with green pepper, bacon, cheeses and remaining hashbrowns; set aside. In a bowl, beat together eggs, milk, parsley, mustard, salt and pepper. Pour egg mixture over cheese in slow cooker. Cover and cook on low setting for 5 to 6 hours, until a knife tip tests clean. Sprinkle a little extra cheese on servings, if desired. Serves 8 to 10. | |
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Heat oil in a skillet over medium heat. Saute onion in oil until translucent. Stir in hashbrowns and cook until golden. Place half the hashbrown mixture in a lightly greased slow cooker. Top hashbrown mixture with green pepper, bacon, cheeses and remaining hashbrowns; set aside. In a bowl, beat together eggs, milk, parsley, mustard, salt and pepper. Pour egg mixture over cheese in slow cooker. Cover and cook on low setting for 5 to 6 hours, until a knife tip tests clean. Sprinkle a little extra cheese on servings, if desired. Serves 8 to 10. |
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